Apricot Butter[Printer-friendly version of recipe]
5 pounds apricots
2 1/2 cups sugar
2T lemon juice
Remove pits from apricots. If they are soft enough, you can just push the pits out with your hands.
Cook all the ingredients at a steady boil for 45 minutes.
Take the pot off the stove and puree mixture with a hand blender until very smooth. .
Cook on medium-low about another hour, stirring often. As the butter loses its water, there will be less steam.
Note to self: This is the time when it will stick and burn. Don't go wandering off, stay close and stir frequently.
The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich and smooth.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 6 8-oz jars